Health benefits
White sugar: activates blood circulation and removes blood stasis
Ingredients
Xiangchou rice noodles (one pack) | Pickled cucumbers (two Root ) |
Blanched baby spinach ( 4 pcs span> ) | Soaked shiitake mushrooms ( four ) |
Kimchi ( 15g ) | Garlic ( four cloves ) |
Chive leaves ( two ) | Xiangchou soy sauce ( A spoonful ) |
balsamic vinegar ( A spoonful ) | White sugar ( half a spoon ) |
Tahini ( Two spoons ) |
How to make kimchi sesame rice noodles
1. Prepare the ingredients.
2. Soak the rice noodles in warm water until soft.
3. Cut the pickled cucumber into small pieces and set aside.
4. Cut the garlic into minced garlic, cut the green onion leaves into chopped green onions and set aside.
5.Put minced garlic and chive leaves into a bowl.
6.Add half a spoonful of sugar.
7.Add a spoonful of balsamic vinegar.
8.Add a spoonful of Xiangchou soy sauce.
9.Put the soaked mushrooms into boiling water and cook for two minutes, remove and control the water Cut into small cubes.
10. Add two spoons of sesame paste, diced mushrooms, and kimchi (forgot to take a photo) into the bowl.
11.Put the soaked rice noodles into boiling water and cook for seven or eight minutes until cooked.
12.Put two spoons of rice noodle soup into a bowl, stir well, and the kimchi sesame rice noodle juice is ready.alright.
13. Remove the cooked rice noodles and put them into the sauce.
14. Just add pickled cucumber segments and baby spinach.
Tips
Do not add salt to this sauce, just add a spoonful of soy sauce for seasoning, because kimchi, pickled cucumbers, and sesame paste all contain salt.
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